Marbled Red Velvet Cheesecake Brownies

Prep 25 mins
Cook 30 mins
Total 55 mins

You’ll make everyone happy this Valentine’s Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.

If you really want to go all out this holiday, you’ve got to make this Red Velvet Hot Chocolate to go along with the brownies!

The Best Cheesecake Brownie Recipe

I Have The Best Dessert Recipe To Share Just In Time For Valentine’s Day

For once, I am bringing you a Valentine’s day dessert a couple of weeks in advance! That’s right, I am actually bringing you a holiday dessert before the holiday! Pigs are on fire and hell is flying…or, you know, whatever that saying is. We should all take a moment and enjoy this — one time, never gonna happen ever again — feeling.

But I took it one step further and I made another video! I feel like I might be getting the hang of making videos and I like getting to show y’all exactly what I do and how I do it.

Easy Red Velvet Cheesecake Swirl Recipe

This Is The Easiest Moist Cheesecake Brownie Ever

You are going to think I am nuts when you start making this recipe. The bottom red velvet layer is moldable – like play dough almost. I know it’s strange, but it turns out amazing! Crazy moist and super soft with a lot flavor from the cheesecake and red velvet layers.

Jorge was munching on all of the leftover scraps from the hearts and kept saying, “mmmm ::mumble mumble:: gooooodddd”. I’m not sure exactly what he was saying, but I know they were happy belly noises. The girls couldn’t stay out of them ether, but that should be no surprise since they have my DNA flowing through them.

Quick Tips For Making Red Velvet Cheesecake Brownies

1. I used this red heart cookie cutter in this set from Wilton for my hearts. They are not actually bite sized…and are more a 2-3 bites sized. These brownies are definitely sturdy enough for the bigger size…and I feel better saying I had one brownie. πŸ™‚

2. You are going to need a large heavy duty jelly roll pan! A thin pan will result in the burnt bottoms (hehe). I have this one…and while yes it is more expensive than the cheapo ones at Wal-Mar, it is so worth the money.

3. You are going to have scraps leftover if you decided to cut them into hearts instead of squares. You have two options… One, stand over the sink eating them. Two, make a milkshake Red Velvet Cheesecake Milkshake

Yield: 16 Hearts

Marbled Red Velvet Cheesecake Brownies

Marbled Red Velvet Cheesecake Brownies | Best Valentine's Dessert Idea

You'll make everyone happy this Valentine's Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 3 1/4 cups flour
  • 2 1/4 cups granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil
  • 5 tablespoons milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 teaspoons white vinegar
  • 2 8oz packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want.

Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.

Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles.

Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Nutrition Information:

Yield:

16

Serving Size:

1 Heart

Amount Per Serving: Calories: 490Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 87mgSodium: 262mgCarbohydrates: 60gFiber: 1gSugar: 39gProtein: 7g

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Comments

294 Responses
  1. Marbled Red Velvet Cheesecake Brownies (as featured on The Stir) - GAZELLE MAGAZINE

    […] Β This recipe was modified from The Novice Chef […]

  2. Scarlet

    These are so pretty! And that balloon style presentation is too cute! I can’t wait to make these with my daughter. Pinning now:)

  3. Laura Taunton

    I made these for my boyfriend for valentines day this year! I cant wait to give them to him — they looked and smelled incredible! Thank you so much for the recipe — will definitely be back to try more!

  4. Lukas

    hi, my batter was pretty liquid even though i put more flour; then I doubled red colouring doze and still got it brown due to cocoa; can you confirm the ingredients, what you actually mean with a cup? for me it is 220ml; thx for connfirming as really want to make it work πŸ™‚

  5. Receitas DIabΓ©ticos

    I used your recipe, but in addition to hearts I used templates of stars and clouds. They are delicious and very beautiful for the decoration of parties and receptions. I love the website recipes.

  6. Hannah

    I made these for Valentine’s day this year and am going to make them again tonight for a staff morning tea (just not with heart shapes… ). They were so yummy and moreish, lasted well in the fridge too!

  7. Blue

    Wondering. I’d like to sub out the red dye and use a reduction of raspberries. Please give me your take on my choice. Thank you Blue

    1. Jessica

      Honestly, I worry you wouldn’t be able to get enough color out of the raspberry reduction without comprising the texture of the final product.

      However, I have never tried it and could be wrong! If you do try it, please report back how it works for you! πŸ™‚

  8. Mandy B

    Really disappointed. I attempted to make these for a wedding this weekend, followed the instructions exactly. Bottom brownie layer is still raw and greasy after 45 mins. Seems like 1 cup oil is way too much!

  9. Christine

    Just put these in the oven πŸ™‚ quick question though, are you supposed to drag your knife through the very bottom later when marbeling?

  10. Elke

    Hello,
    I tried to make these but my brownies weren’t red but brown due to the cocoa powder. I’ve been using (a lot) german liquid red food coloring. How does your batter become red and not brown??? What am I doing wrong?
    Thanks for your answer and advise!
    Best wishes,
    Elke

  11. Myradyla

    I was hoping to end with a good or at least satisfying result but the end product was a major fail. I guess I will have to try other recipe.

  12. MB

    I made these tonight – I was only able to drag the knife through the top two layers, the bottom one was too dense. Is that how you did it?

    I haven’t tasted them yet, but they look pretty good. The cream cheese swirls got a little dark making them look a lot less appealing but I’m guessing won’t make them taste bad.

  13. N Raza

    I took ages to make sure all the measurements and swirls were perfect… and then because your recipe doesn’t specify that your heat is in farenheit, I put it the highest I could in celsius to try and go up to 350 and it completely burnt. Valentines day present ruined. Lol.

  14. Mariah

    I made these for my boyfriend for Valentine’s Day, and they turned out wonderful! He absolutely loves red velvet, and the cheesecake just makes them even better! Thank you for posting this recipe… They certainly turn out super pretty and super delicious!

  15. Kyla

    I’d be careful with the 3o min or until the middle no longer jiggles bit, I kept putting mine in for 5 more min because each time the middle still giggled and now they are a bit dry. They are still very good and I will make them again, but I’ll just trust them to set up a bit more after they cool and only bake for 30 min. Thanks!

  16. Rebecca

    I made these and they are great but wasn’t sure about te consistency? It seemed very sticky. I am not sure if the pan was to deep making them
    To thick or that is the way they are supposed to be.

  17. Dori

    I have a heart shaped cake pan, about 8-9 inches in diameter. Any suggestions on temperature and time for putting this recipe in that kind of pan? Thanks!!

    1. Jessica

      I would only make half of the batter instead of a full batch. Then I would bake it at the same temperature, but start checking them much sooner. You will know when they are done baking when they no longer giggle in the middle.

  18. Jill

    I made these last night and they came out great! I used a 13×9 cake pan and they are pretty thick but still delicious. My boyfriend is going to love them! Also, scraps make a good unhealthy breakfast treat πŸ˜‰ Thanks for posting, these are much more exciting than my typical sugar cookies with pink sprinkles.

  19. Jessica

    Hi, these looks really great and I was planning to make these for Valentine’s day. However I noticed that 1 cup of vegetable oil is alot. Can I reduce it to 1/2 cup or substitute it with other ingredients? Thanks alot!

  20. Gina

    I made these for Bunco last night, so fun and were a huge hit!!! I made two batches. The only thing I changed was instead of using 3/4 cup of the brownie batter I used 1/2 cup that gave me a little more contrast with the red n white swirl. I served with sliced fresh strawberries and whipped cream on the side then drizzled a little chocolate. I’m going to bring these to work as well. Thanks for the recipe!!! 5 stars!!!

  21. kat

    Since my go-to red velvet recipe uses buttermilk instead of plain milk, I was thinking of using it. Did you experiment with buttermilk first? Just wondering. Am going to try them soon. Thanks.

  22. Ann

    Hi! I was wondering if these brownies “melt” easily, just in case I want to send them to my loved one overseas?

    1. Jessica

      Because of the cream cheese/cheesecake part, I would not recommend mailing them. They will need to be refrigerated if not eaten within a few hours.

  23. Rachel

    Are these sturdy enough to be placed on skewers/cake pop sticks? Also, if I substitute blue food coloring for the red will they be blue?

    I am planning to make these as party favors for my sister’s bridal shower as it is the day after valentines day this year and her color is blue so I though this would connect the “holiday” with her day =)

    1. Jessica

      If you cut them small enough, yes they could be stuck on skewers.

      And yes, if you use blue food coloring they will be blue.

      Hope your sister likes them!

  24. Nirmal

    What type of cream cheese did you use? I can never get the right one and that tends to mess up my recipes πŸ™

  25. Natalita

    It looks absolutely marvelous! Going to bake it tomorrow, but could you please specify how much cream cheese in grams is required?

    1. Jessica

      I did not use a ribbon for anything with this recipe. If you are talking about the first photo with the twine – that was just for fun for a photograph.

  26. Stephanie

    Just wanted to update you…I put some brownies in the freezer and they seem to thaw and taste just fine to me!

  27. Jenn.a.k.a.Pina

    These look delicious and I’m planning on making these for my wedding dessert table. Can I please ask how long they keep for/can they be frozen?
    Yum, can’t wait to make them

  28. Julianne

    My husband and I celebrated Valentine’s Day on Sunday because he was out of town for work all last week.

    He loves Red Velvet, so I wanted to surprise him with these. They were AWESOME! We both loved them! Plus, they are so pretty. I have no idea what that above commenter is talking about…but maybe she did something wrong? My whole family is already asking for a second batch!

  29. Madison

    These were disgusting. I followed the directions to a T and they came out horrible. My family spit them out immediately.

  30. Robbie

    Hi Jessica, I have to wonder if different parts of the country had misprints in the Relish article. Several people described their brownies exactly like mine, like oily play dough. Our recipe in Colorado called for 1 cup of oil and it was really just way too much. Is that the amount in the original recipe?

    1. Jessica

      Nope, no misprint. The recipe posted on my website is the original recipe.

      If you read the comments, about 1 out of every 5 people don’t like them. I think it’s a personal thing, some love them…others don’t! Sorry!

  31. Kaitlin

    Have these in the oven right now!! I made mine Gluten Free (boyfriend is allergic to gluten) and these are his Valentines day surprise. They smell & look awesome, Hope they turn out since I used a smaller pan.

  32. Molly

    Made these yesterday and they were beautiful and deeee-lish! And so impressive looking. I’m a cake maker, and I can truly say I prefer these to red velvet cake (and I use an excellent recipe!) Also, they make an excellent breakfast.

  33. Emily

    So I just baked these, and OMG! They are delicious! I’m not sure how many I’ve eaten, but I’m definitely making a dent:) Question, should these be refrigerated?

    1. Jessica

      Yay! So glad to hear it!

      If you are eating them within 24 hours, you are ok to leave them out (at least, I did!). Otherwise, store them in the fridge and let them come to room temperature before eating!

  34. Laura

    Hi! Just made these today and I think it turned out very pretty looking and I am waiting for it to be over night to taste it but just wanted to ask if the bottom portion is suppose to be more cake like vs. brownie? I love the cheesecake portion and how do I get brownie taste out of the cake batter?

    Also when i’m doing the marbling should i stick the knife all the way down through all the layers or just the top? Thanks!!! super cute idea!! XOXO

    1. Jessica

      I stuck my knife about 75% down. I didn’t do it all the way to the bottom, but I did it through half of the bottom layer. Hope that makes sense!

      And the bottom layer should be dense and no they won’t taste like a traditional brownie. They are different from that!

  35. sandi

    these are so good – however the cake part of mine did not turn out “cakelike” it was quite heavy – any idea why? in any case they were a big hit!

    1. Jessica

      Hey Sandi, the bottom part is supposed to be dense – not cake like. So they turned out just like they should have! Glad you liked them! πŸ™‚

  36. Srishti Mehta

    I made these today for my hubby. Really enjoyed making them and they turned out Really yumm. It’s a great recipe. Thanks for sharing your love and recipes πŸ™‚

  37. Lynn

    I saw these in Relish Magazine and just had to try them. They turned out awesome! I know my husband (a big Red Velvet Fan) is going to be over the moon! New to your site, but I am going to stick around. Thanks again.

  38. Denny

    I’m so sad – had very high hopes for these brownies but I made them this evening and ended up tossing the entire batch. After baking, the texture was oily and kind of gummy, and the flavor just wasn’t there πŸ™ There’s another recipe on foodnetwork.com that uses butter instead of oil and a different proportion of fat:flour:sugar so I’m going to give those a try.

  39. kari

    yum/adorable!
    just made these tonight upon the request of my mother in law who brought the issue of relish to me.

    mine turned out ok – a little burned around the edges, (probably too much cooking spray) and the layers separated a smidge (i think this was because i was too anxious and didn’t let cool all the way before i began to cut them w/ the cookie cutter)

    heading to a pre-school party tomorrow with these lovely baked goods packaged perfectly to gift, thanks for the inspiration! i am sure they’ll be a hit.

  40. jen

    I have just made these… they look gorgeous – just like in your pic – but are they supposed to taste like jam? there is something about the taste that is quite off-putting… and they are extremely dense on the bottom – did i do something wrong or is that what they are supposed to be like… i haven’t had much experience with red velvet – i know many people adore them – i am making these to serve for valentine’s day dessert at our restaurant and am unsure whether they are just not my cup of tea or if i made em wrong.

    1. Jessica

      I dunno about Jam, but they are supposed to taste like Red Velvet with a cream cheese flavor. Maybe to you Red Velvet just taste like Jam! πŸ˜‰

  41. Anne

    I’m making these as we speak. It smells INCREDIBLE in the kitchen. Hoping they taste as good as they smell πŸ™‚

  42. Chris Bozak

    HI Jessica, Saw our recipe in ‘RELISH’. I LOVe to bake on rainy/stormy days. So when the stom ‘Nemo’ hit last Sat.and the power was still on, I tried your recipe. Couple of comments: the reserved batter was SO stiff that I had to add more milk to make it soft enough to spread over the cream cheese. Secondly the scraps – well I just molded them all together pressed down some and cut out MORE hearts! They don’t look the same but still taste good!
    Thanks
    Chris Bozak

  43. Michelle

    I made these last night and couldn’t cut them then so I left ten
    Over night in the fridge because I didn’t think I could leave them out due to the cream geese but when I tried to cut them his morning the cake part was kind of hard. And mine taste a little plain. I followed the receipe but they don’t taste like brownies or cheesecake. What did I do wrong?

    1. Jessica

      I’m not sure what could have gone wrong, but they aren’t the traditional brownie flavor – they are red velvet. So a slight cocoa flavor. And the cheesecake flavor should have been pretty prominent!

  44. Ashley

    Made these tonight for work on Valentines Day. Didn’t have any cocoa powder so had too look up for a sub with chocolate chips. Turned out great and still taste amazing.

  45. jenn

    so i just made these tonight…im letting them cool overnight and using the heart shaped cookie cutters on them tomorrow. this is the first thing I’ve actually made from scratch and it was not bad at all…very easy to follow. when mixing the wet and dry ingredients together she wasn’t kidding when saying the batter will be very thick almost moldable! spreading the brownie batter on the pan i felt was the most aggravating part considering the thickness…it took a little patience…which i have little of but i pulled through haha. they smell so good i cannot wait to try one tomorrow =) I’m making them for my boyfriend for valentines day i can’t wait for him to try one!

    1. Jessica

      Hi Steffany,

      The recipe above, with 3 1/4 cups is correct. I wouldn’t follow the recipe from another site…and definitely wouldn’t use 6 cups of flour…

      As for the cookie sheet, it depends on how big it is. The pan this recipe uses is a 13×18. Any smaller and you will need to split it into multiple pans.

      Hope you enjoy them!

  46. Stephanie

    I just made these and they are awesome!!!! I’m cutting them out right now to give as Valentine’s Day gifts. Do you think they would freeze or no? I’ve never tried freezing cream cheese so I’m clueless.

    1. Jessica

      Hey Stephanie! Glad you love them! πŸ™‚

      I sadly have no experience freezing them, so have no idea if that would be ok or not…if you do try freezing them, I would love to hear your results!

  47. Sheryl

    Though looking good, I found there were problems.
    First, the dough was so thick, I was rolling the dough out with a rolling pin. Second, the brownies didn’t rise very much.
    Third, they tasted too oily, and bland.
    The only saving factor was the creamcheese topping.

    Was there to more milk and less oil?
    My husband, sweetie that he is, is eating the brownies. He said they could use more flavor.

    1. Jessica

      Hi Sheryl,

      I don’t know what mistake could have been made, but all the other commenters have made them with great success. Maybe they just aren’t for you? Sorry!

    1. Jessica

      Hi Anne, for the future all yields are listed under the recipe name. For this recipe, I got 16 hearts out of it.

  48. Jessica

    These are AMAZING!!!! I seriously just finished making them as a surprise for my hunny on V-Day. I don’t think they are gonna last that long lol. They are delicious!!!!

  49. Karen

    I made these today & they are absolutely delicious, but I am really having a difficult time getting them to come out of the cookie cutter…is this normal?

  50. Sam

    Hi, I plan on making these for my son’s class and can’t wait. They so pretty and I wanted to do something different. My question is do you rotate the pan 90 degrees or 180 degrees. I’m not much of a baker. Thanks so much for the great idea.

    1. Jessica

      A 180. The side that was farthest away from the window/door, should now be closest to the window/door of the oven. Hope you enjoy them!

  51. Desiree @the36thavenue

    WOW! Looks great!
    I am following you everywhere now… Thank you for sharing so many great recipes.

  52. kelly laminack

    These did not turn out well at all. They tasted like they had way too much oil in them. I would leave out the oil in this recipe.

  53. Jacqui

    Beautiful!! I’m thinking these will be the perfect 1st red velvet recipe for me to try with a brownie obsessed fiancΓ©, but just want to clarify do you just use liquid food colour or do you use gel or powder colour to get the intensity?

  54. Patti

    I’m so excited to make these! My daughters love red velvet cake!! I may need to send all my “college kids” a special valentines treat! I also love the way you and your husband spend Valentines day! My jelly roll pan is 11×15 do you think I need to adjust the recipe in anyway or just cook a little longer?

    1. Jessica

      Well, it depends on how deep it is. If your pan is really deep, then yes you could do it and cook a little longer. However if it’s a 11×15 baking sheet, it might be to much batter and would cook over the edges.

  55. Cathy O

    Made these today and OMG – they are awesome! And such a huge quantity of brownies. I cut them into squares and am sharing them with a few special people! Thank you for your detailed instructions, too.

  56. All My Monkeys

    God Bless Pinterest for leading me here. So cute and Red Velvet + Cheesecake + Brownies??? OMGosh. Can’t wait to make them. Alone. As I much prefer baking without “help.” (So help me, God, I just finished a kid-bake session. Happy to say I’ve lived to tell about it.)

  57. buzzkehl

    these look SO great! any ideas for alternatives to cream cheese for the dairy-intolerant? (hopefully not just skip it!)

    1. Jessica

      I wish there was a good suggestion, but when it is a main component for the cheesecake flavor there is no dairy free sub.

    1. Jessica

      They look adorable! …and after reading you rave about them, it’s making me crave them like crazy again! So good!

  58. Sister Riles

    Definitely going to have to try this, maybe for an upcoming pre-Valentine’s wedding shower! I wonder if you could make some kind of “brownie pops” or brownie bon-bons with the leftovers? Cream cheese frosting, white chocolate coating, and some pretty red sprinkles…I might have to try it! Thanks for the great recipe.

  59. Michi

    Hi
    I live in Dubai with my family & came across your recipe on Pinterest.
    I tried it out and it turned out perfect, just like in your picture. It’s an absolutely great recipe & I especially like the fact that it’s made the old-fashioned way, when so blogs out there always use ready made cake mix. Being a baking addict, I really enjoyed making it. Thank you.

  60. Shar

    This turned out absolutely amazing. I froze the scraps, chopped em up, and folded them into a batch of buttermilk ice cream. Both were a hit with my fiancΓ©.

  61. Pippa

    I just made these and I had really high hopes until I came to rotating them halfway through the bake and the top was TOTALLY browned over. You can’t see the cheesecake layer or the red velvet colour. The marbling pattern is only just visible. I can only presume my oven was too hot, but I converted the temp to C and then reduced it by 20 degrees as I have a fan oven. Hopefully they still taste good, but they look horrible in the tin D: They were gonna be an anniversary bake for tomorrow; thank goodness I’ve got fail-safe brownie pops on the go too xD Sad times. One say I’ll try again with a much lower temp.

  62. TheBrazilTraveller

    Awesome article, I am going to spend more time doing some research but this has helped me out. Thanks!. Ok time to get back to the beach!

  63. Yvonne

    Hi!! Is this more cakey or chewy?
    How much should I reduce the baking time by if I’m halving the recipe, separating Into 9×9 pan and a smaller pan?

    1. Jessica

      They are more chewy!

      And I do not know exactly a time considering the two dimensions of the smaller pans. I would say start with 13-15 minutes and watch from there. The edges will slightly brown and the center will no longer giggle when it’s done.

  64. Darcey

    These are by far the easiest, cupiest, and best things I have ever made for Valentines Day.. I have a husband that doesnt eat sweets and almost ate the whole batch! So I am now going to make them every season and just change the color for the season.

  65. Colleen

    Made these for Valentine’s Day !!! They were delicious ! My friend has requested I make green Shamrocks for her St Patrick’s Day party ! Thanks for the recipe !

  66. leslie

    I am so making these! We have a valentine party that i make the treats for every year. WE do it on President day so i am so making these this year THanks :).

  67. Anna

    This turned out absolutely amazing. I froze the scraps, chopped em up, and folded them into a batch of buttermilk ice cream. Both were a hit with my fiancΓ©.

  68. Megan O'D

    My husband took these to the office on Valentine’s Day…he said people were conducting business in the break room, just to be within reach of them! They rocked!
    I linked to them in a post I’m doing for my blog tomorrow…
    ChaosServedDaily.blogspot.com

    Thanks so much!

  69. Cassie

    I made these last night for my husband for valentines day. They were AMAZING!!! He loved them so much.
    I don’t have a large jelly roll pan, but I decided to make the whole batch and did 75% in my 13×9 pan and do the rest in mini muffin tins! It was perfect!!

  70. Jessica

    My husband and I made these last night! They came out awesome! We used a couple of different sizes of heart shaped cookie cutters to mix it up. Thank you for the fun recipe!

  71. Vanita

    I made them yesterday, and although they were a lot of work, they were totally worth it.
    I didn’t have red food coloring, by the way, so I just left out some of the sugar and used grenadine. πŸ™‚

  72. Meghan

    I made these for my family and friends for valentine’s day, and they turned out fabulous! I halved the recipe and baked them a few minutes less, it made a normal-sized batch of brownies (9×13 pan) which was perfect! The swirls were so pretty, especially on the tiny little hearts i cut them into! They tasted absolutely amazing; very rich and cheesecake-y! Thanks so much for the awesome recipe!

    1. Jessica

      So glad to hear they work well in a 9×13 if you half the recipe! πŸ˜€ I wasn’t sure and people kept asking…and I couldn’t risk making the recipe again since I would eat them allll haha

  73. Shannon

    I made this last night and brought them into work today! Huge hit! A girl even asked me to make them for an upcoming wedding shower!

  74. Megan

    I made these for my class today and they were a Huge Hit!! Wonderful recipe. I will definitely be making them again….Just change up the color for the holiday πŸ™‚

  75. Emily

    I made these tonight…not one of my better nights in the kitchen. I accidentally put too much cocoa, didn’t have enough red food coloring, and totally forgot to put the vinegar in. sheesh…so…I added a touch of vinegar in the 3/4 c batter…we will see how they turn out! Glad every day in the kitchen isn’t like this LOL

    1. Jessica

      Oh no! Sorry to hear that. I hate when I mess up on a recipe. I hope they still turned out ok despite the little mess ups! πŸ˜‰

    1. Jessica

      Eh, it depends. If you are storing it for a few days, yes I would just be safe. If it’s a few hours, they are fine to sit on the counter!

  76. Jeannae

    I just got back from the UPS Store after spending waaayyy too much $$ to ship these AWESOME goodies overnight to my sweet little valentine college boy (okay, maybe 6’3″ 195 lbs isn’t so “little” but he’s still my baby). My son and his roommates are going to LOVE LOVE LOVE these! They turned out so adorably perfect and taste wonderful! Thanks for the great recipe…it’s definitely a keeper!!

  77. Trinity

    I just made these today for my hubby for valentines tomorrow. I LOVED them! they were fun and easy to do. I was a bit iffy at first with how the brownie batter was but they turned out great! i will be making these more and next time i’ll let the kids help with different shapes =)

    1. Jessica

      There is too much batter. But if you halve the recipe it should be ok in a 13×9!

      Just make sure to watch the baking time if you do halve the recipe.

  78. Lisa

    Ours were not NEARLY as red, lol – although I didn’t use nearly a tablespoon of red food dye. They were still red-ish, and tasty. We used a smaller heart cutter and got 40ish.

  79. Carla

    I did a variation on these with a half sheet pan and a boxed red velvet cake mix, they were a huge hit and I’m currently making another 4 batches, 2 for my friend to take to her daughter’s Valentine’s day party at school and 2 for a charity bake sale. The half sheet pan makes 2 dozen hearts with what looks to be the same cookie cutter that you have. I also upped the sugar in the cream cheese mixture for the kiddies.

  80. D

    I had trouble cutting these with the cookie cutter so I just cut them into squares. Since I ruined some of them I made them into cake pops! Yum yum.

  81. Rachel Davis

    I made them today, it was hard for me to make because i realized that i didn’t have eggs of cream cheese, so i have to go hunter for them. I think that i also stained my hands with red, but they were so good and so worth it!! πŸ™‚ Making them again on tuesday

  82. Ivorie

    I plan on giving these as Valentine’s gifts for my daughter’s 4th grade class. I bought little clear bags with hearts on them and I’m going to attach her Valentine’s Day card to it. Already made a batch and they were a hit with the family. Good Job!

  83. Keri

    I just made these and the taste is fabulous! I had trouble cutting them with the cookie cutter so I cut them into rectangles and had no waste!

    My question to you is….How do you store them? In the refrigerator?

  84. Muzette

    I love this idea, and I love both cheesecake and red velvet anything, so I saved this recipe to use today for my daughter’s Valentine’s day Party at school! So fun! My marbling didn’t turn out quite as smooth as yours did (the lines were not as small), but how can you go wrong with cheesecake & brownies!?! If those kids don’t like ’em, I’ll bring them home and eat them myself! (uh-oh….that could turn out badly).

  85. Emily

    Hi there! These look amazing. I’ve had this recipe saves for weeks now but nervous about trying them. πŸ™‚
    I usually substitute natural applesauce for the oil in recipes for cakes & cupcakes…. Any chance that this could be done for this recipe?

  86. Anna

    I really want to make these for valentine’s day but have recently joined WW. Any suggestions for a lower calorie alternative to this recipe?

  87. Annika

    Yep, I think I found this year’s Valentine’s dessert! Thank you for sharing these! They look delicious!

  88. Katie

    This might be an obvious question, but would a sil mat (or whatever those rubbery baking mats are) do the same trick as yor jelly roll pan?

    1. Jessica

      Well SilPats are used for cookies so they won’t stick, like parchment paper.

      The reason you need to use a jelly roll pan is for the edges. If you put it in something without edges, the dough will fall out or flatten way too much.

      You could use an extra large glass (like a rectangle casserole dish) or metal baking pan instead.

      Hope this helps!

  89. Megan

    I wanted to make these to bring into my coworkers on Valentine’s Day so I made a batch over the weekend as a test run. They are amazing!

  90. Lauren

    These turned out awesome! I am so excited to take them into my daughter’s Mother’s Day Out class tomorrow morning! πŸ™‚

  91. Nicole

    I made these today and they turned out a bit oily/crumbly. Could this have been from baking them for too long? They taste delicious, they just don’t want to stay together. The batter was more similar to dough when I prepared it as well. Maybe I missed something?

    1. Jessica

      That may have been from baking for too long. The batter will be similar too a dough, I described it kind of like a weird playdough. But I had no issues with it being crumbly!

      I’m sorry they didn’t hold together right, but I’m glad they at least still tasted good!

  92. meagan

    Thought u should know that they guy at almostgastricbypass2.blogspot is passing off your pictures as his own goodies

  93. Joan G

    Thank you SOOOOO much for just solving my “WTH am I going to make for my daughter’s pre-school class for Valentine’s Day?” dilemma!! I am taking your ‘hint’ and will be making them all “lollipops if i don’t manage to break them in the process… Thanks so much again. Great idea!

    1. Jessica

      Make sure and stick them on a thick stick, like a popsicle stick because they are pretty heavy!

      Make sure and let me know how it turns out! And a picture of the kids eating them would pretty much make my day πŸ˜€

  94. Mandy

    Jessica, I just made these today and…. Oh My GOSH! How cute!!!! Thank You so much for sharing this! I fixed these for my women’s only recipe get together I have once a month at my house. They will LOVE these! One thing for all to note is the one TBL spoon of red food coloring will turn your batch red. I noticed Jessica’s was more pink. Next time I may seperate out the 3/4th cup and then add food coloring for a more pink look for the marble topping. Again thank you Jessica! Keep the GREAT work up!!! πŸ˜€

    1. Jessica

      So glad you liked them Mandy!! πŸ˜€

      Mine were also red, not pink. But they were not a really dark red…more like a vibrant cherry red!

  95. kako

    I found your brownies on pinterest and featured your recipe on my blog this week. Thanks for the inspiration for my Super Bowl treats πŸ™‚

  96. Brandie

    I love love love these! I will be making them for my kiddos valentines day parties! I was just wondering if you had a suggestion for a fruit/veggie to use instead of food coloring to make it red. πŸ™‚

    1. Jessica

      To be honest, I don’t have a lot of experience using the natural ones.

      But I have heard of people using beets. Or you could buy the icing coloring from Michael’s…then you would only need a few drops because it’s so concentrated!

  97. Nell McCaslin

    What a great idea. I’m going to try to make a gluten free version of this brownie. Regarding the scraps…I sometimes take stale or left over muffins or cookies and mix them with cake mix, nuts, choc chips etc then top with a crumb or coconut topping to make crazy coffee cakes.

    1. Maureen Medeiros

      I love this recipe! Top notch. Only issue I had was spreading the 1/4 amount of batter into the jelly roll. Very small amount to reach throughout the whole pan without having to really work at pinching openings together to make it cover completely. Wondering if it would work better to save 1/2 of the batter to spread and have the remaining 1/2 to spoon on top? Anyone else have that problem?
      Delicious recipe!!

  98. Colleen

    thank you for posting the 9×13 pan amount conversion. πŸ™‚

    I will make these for the office Valentine ‘grazing’ day…we always have a white/pink/red theme for the treats. πŸ™‚

  99. Javelin Warrior

    These are awesome! Once again, I feel compelled to feature you in my Friday Food Fetish roundup and on Pinterest. Let me know if you have any objections and keep the amazing food coming…

    1. Jessica

      What do you mean by a normal pan?

      Whatever you use, it must have sides…and it needs to be a large pan. Not deep, but in width/length.

  100. Janice

    Thank You for correcting the recipe. I’m glad that I remembered to check the “Comments” before I deleted the recipe from my favorites when my first batch did not work well.

    1. Jessica

      You can make it in a 9×11 if you can make 2/3rd of the recipe.

      Meaning instead of 3 eggs, 2 eggs. Instead of 1 cup of oil, 2/3rd cup oil.

      Good luck!!

    1. Jessica

      Hmmm. That’s a tough one because you really want the jelly roll so they cook evenly.

      Maybe if you have a large metal cake pan? You can put them in that. Just make sure it’s a big pan like the 13×18 jelly roll pan I used or they will be too thick.

      If you don’t have anything metal, you could try using a 13×18 glass casserole dish. If you do this, drop the temperature down to 325, and cook them a little longer. You will have to watch them carefully!

      I hope this helps! Let me know what you end up doing and if it works out!

  101. Rachel

    What kind of red food coloring did you use? I have the wilton pastes, which are more concentrated, so do you know how much of that you would use instead? I think these brownies are adorable, btw!

    1. Jessica

      I have no idea how much you will need to use of the concentrated ones.

      But just play around with it! Add a little at a time till you get the color you want. You can even make them pink if you would prefer! πŸ˜‰

  102. Lauren

    I made these late last night…HOLY COW! I love them! I think they get even better after they sit for overnight. I ate like 11 for breakfast!

  103. Mandy

    Must we wait until Monday to see what you have done with the leftovers? I’m on the edge of my seat! Can’t wait!!! πŸ˜€

  104. Ashley

    I just made these….and they are…ADORABLE! And super tasty!! I am going to make a batch to take into my classroom for Valentine’s day.

    1. Jessica

      I just got an email a couple hours ago from someone who made them…and discovered I made a typo in the recipe! I had the wrong amount of oil!! I just remade a batch to make sure that my notes were correct…and have updated the recipe above to the correct amount of vegetable oil.

      I am SO incredibly sorry. I hate that you wasted ingredients! If you don’t totally hate me, please try them again. I promise they are delicious now that I corrected the amount of oil πŸ™

  105. Teena

    wow they look so cute & yum!! Can i grab one pls πŸ˜‰ This looks perfect for my ongoing ”Valentine’s Day Event”. If you are willing to share, you can check out the event details on my blog πŸ™‚ Found you through ”Go Bake Yourself ” So glad to follow you!!

  106. Katrina @ In Katrina's Kitchen

    So so pretty! I want 7 of them for breakfast. No. Let’s be reasonable- 3 for breakfast and 4 for lunch. πŸ˜‰

  107. Cheryl

    These look so amazing! I am very much looking forward to firing up the oven for a batch of these lovely treats. Thanks so much for sharing! And congrats on the new home!

  108. Deborah

    Funny – I just moved from a house with a yard to a townhouse with no yard. And a kitchen about a third of the size of the kitchen at my house. Yikes!!

    I am a red velvet addict, and am totally loving these!!

  109. Gerry @Foodness Gracious

    Congrats on the new place, I panicked when I saw your valentine post and thought, my god I better get my butt into gear!! I guessed right on your FB page, πŸ˜‰
    Take care..

  110. Living The Sweet Life

    These are adorable!! I love love love love love these love treats πŸ™‚ lol, im totally making these for the special people in my life – – yum!!

    And, it’s kind of early but good luck with the move πŸ™‚

  111. Joanne

    You are SO on top of things! I actually just posted a V-day dessert as well! I made it for new year’s but…champagne works with any holiday, right?

    Yay for your move! So exciting!

    I’ll be that person eating the scraps over the sink (scrap calories don’t count. Duh.) But then I’ll make another batch for your next treat. I promise.

  112. Cassie

    I was thinking earlier that I’m so behind on a valentine’s day post. I might not actually get one done. I don’t think I could top this anyway…totally brilliant!

  113. Christina @ ovenadventures

    i love your styling on the first photo. fabulous. these are so cute.

    If someone wanted to make these and didn’t have a sturdy jelly roll pan I bet you could just double up your pans.

    I wish someone would make these for me!

  114. Christine

    I have a V-day Blogger swap and I think Im going to try these out to send my partner! I wonder how they will ship?

    1. Jessica

      I would be worried about the cream cheese…but if you could do 2 day shipping and add some dry ice I think they would be great!

  115. Windy

    Wow, these sound fantastic. And they look so pretty! And pigs on fire in hell means you gave us bacon to go with them, right? πŸ™‚

    I may have to make these next month and be a brownie pusher.

  116. Jessica Macpherson

    Color me inspired! Those look both adorable and delicious! Plus, the man loves both brownies and cheese cake. I think we have a winner here! πŸ™‚ Thanks!

  117. nicole {sweet peony}

    omg i looove these! the color & marbling are perfect, and the creativity with the string makes these so adorable!! congrats on the new house- i’m sure y’all are thrilled!!

  118. Glory/ Glorious Treats

    These look delicious, and the creative photography really makes them extra special!! Gorgeous work! (straight to pinterest) =)

  119. Julie @ Table for Two

    wow, gorgeous!!! hahaha i would totally love a valentine from you πŸ˜‰ congrats on the new house!! that’s going to be amazing with all that space!

  120. JulieD

    This is so funny! I love your brownies…can you believe I recently made red velvet cheesecake brownies too? Great minds think alike but yours look way better than mine!!!

  121. Tara @ Chip Chip Hooray

    These are SO. Gorgeous. Oh my gosh. I love the way you made a brownie balloon bouquet. πŸ™‚ Such creativity in your photos!!

    Also I’d totally be an over-the-sink-scrap-eater, but I think you probably knew that. πŸ˜‰ Congrats on the new house!! That sounds amazing and like a really exciting new chapter.

  122. thelittleloaf

    I LOVE the way you’ve styled these shots! And your brownies look so delicious – although can you call it a brownie when it’s pink? Actually who cares, they look divine either way πŸ™‚

  123. Kathryn

    Love the pictures here – I mean, the brownies probably would look good whatever you did to them but I love the cute little balloons you made out of them. Adorable.

  124. Averie @ Love Veggies and Yoga

    SO PRETTY!

    Wow..I made pink cookies earlier in the week but you outdid yourself with these..and the strings and your creative touch…wanna send some of that creative energy over here and help me entertain my kiddo? πŸ™‚

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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